This chili with beans and meat recipe is a favorite in our house, and can be seasoned to taste to create a mildly flavored dish or one that is extra hot for those who enjoy some additional spice. As is, this chili is not too spicy but has just enough kick and the ingredients that go into it, give it teriffic depth of flavor.
Heat oil in a large heavy-bottomed nonreactive saucepot or Dutch oven mediun heat. When oil is shimmering, add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. (Dry seasonings are added at the beginning with the onions so the spices release their oils and the vegetables have enough time to absorb all the flavors.) Cook the mixture, stirring occasionally, until vegetables are softened and lightly colored, about 10 minutes.
Increase heat to medium-high, add half the beef and lightly season with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, roughly 4 to 5 minutes. Add remaining beef and lightly season again with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink, another 4 to 5 minutes.
Add beans, tomatoes and their juices, tomato puree, and about 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove lid and continue to simmer for another hour, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer). Taste and, if necessary, adjust seasoning with salt. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with your favorite condiments.
Makes about 8 to 10 servings.
Cook vegetables and meat as directed above then add cooked meat mixture to a slow cooker; stir in the beans, diced tomates, tomato puree, about 1/2 teaspoon salt, and cook on the high setting for 4 hours.
If you're a fan of spicy food, try using a little more of the crushed red pepper flakes and/or cayenne...or maybe add a couple seeded and diced jalapeno peppers.
The flavor of chili improves with age. So, if possible, make it one to three days in advance and reheat before serving. Leftovers can be frozen for up to a month.
A good bowl of chili is not complete without its condiments. Some good choices for condiments include sour cream, your favorite shredded cheese(s), diced fresh tomatoes, chopped green onions, chopped red onion, diced avocado, chopped cilantro leaves, sliced jalapenos, hot pepper sauce and, of course, Fritos!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (488g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 185 (38%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 79mg||24 %|
|Sodium 371.8mg||13 %|
|Potassium 1618.6mg||43 %|
|Total Carbohydrate 44.5g||13 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 32.4g|
|Protein 34g||49 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 486
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"An old family recipe handed down quite a few times. No bell peppers, but it's rich, hearty and has just enough spice to remind you you're alive!" —
If you have leftovers, I suggest making this
What would you serve with this? Link in another recipe
Billz09After freezing a batch of this chili and tasting it later, I've changed my mind. It is very good chili!19h ago
Anita553d 15h ago
Billz09Too much tomato taste for me.3w ago
jason_doyonExcellent chili! This is the second time that I'm making it. I cut back on the cayenne to 1/4 tsp so that my 2 year old son can enjoy some.1m ago
YliasWorked out great for a busy day.1m ago
Jclong13This came out perfectly. Great texture and flavor. I used vegetarian "meat" crumbles instead if beef, and I didn't miss it.2m ago
PoodleboyCame out a but spicy for my sons, but quite delicious! Of course, I added 5 spicy Itslian sausage to the ground beef and an extra can of crushed tomatoes. Thanks for the recipe!!11m ago
Spike50This was surprisingly good. Like the flavor and the consistency. Family liked it, so that's important. Allows for easy changes such as more beans or pepper for additional heat.11m ago
Samag93Amazing! We love spicy, so I threw in some ghost pepper seasoning and sriracha. Very good chili!1y ago
AndiSavageMade this yesterday in the crock pot. My number 1 chile from now on! Yum!!!!1y ago